Preparation

Make pork:

Cut pork along the grain into long 1 1/2- to 2-inch-wide strips. Remove and discard any sinew but do not trim fat. Transfer pork to a large sealable plastic bag. Stir together remaining pork ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24.

Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2 inch water in a 13- by 9-inch roasting pan and place a metal rack across top of pan (rack should not touch water).

Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.

Brush both sides of pork with some marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2 or 3 times, 10 minutes more.

Increase oven temperature to 400°F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork should roast for a total of about 50 minutes). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.

Make dressing while pork roasts:

Blend together all dressing ingredients in a blender until smooth. Stir before using.

Cook noodles and beans for salad while pork finishes roasting:

Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.

Cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. Drain beans and pat dry.

Return bean-cooking liquid to a boil, then cook noodles, uncovered, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.

Assemble salad:

Cut as much pork as desired for salad across the grain into 1/4-inch-thick slices.

Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl.

Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.

Cooks' notes:
· You can substitute pork tenderloin for the pork butt.
· Dressing can be made 1 day ahead. Bring to room temperature before using.
· The intensity of the flavor fades when the pork is sliced, so cut it as needed. Unsliced pork keeps, wrapped in foil and chilled, up to 3 days, or frozen, tightly wrapped in plastic wrap and placed in a sealed plastic bag, up to 1 month.

SELECT LATEST REVIEWS

This was surprisingly tasty, but I
found the directions hard to follow.
So, we seared the meat on the grill and
then let it roast over indirect heat.
I also am not sure if my noodles had
the proper texture. This recipe was a
lot of work - but it was so good I'm
sure we will have it again.

KristenM from Phoenix, AZ / 03.09.11

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This recipe appears time intensive, but it really
is not. The slicing of the pork, laying it out the
next day for the baking process are the worst of
the time. I have made this several times for
family and friends, always to rave reviews. The
caramelized sweetness of the meat
complements the tanginess of the dressing.
The kids love to pick and choose their herb
garnish, and we love having chopped peanuts as
well as lime slices available as extra garnish.
This can be served with or without the mango.
It is much, much more filling than one would
expect, thus is served as an entree in our home.
This is very similar to Vietnamese Vermicelli
with grilled meat and salad. Process could be
used with beef or chicken.

A Cook / 12.30.09

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This is a very tasty salad but way to much work. It was a 3 day project between cutting the meat, marinating it, cooking it, and making the salad and dressing. Prepare to put major time aside. I can't see making it again.

carlahinkle / 03.20.08

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What a great summer salad. I also added some blanched snow peas. My kids loved making their own combinations of salad ingredients. The dressing was great.

thesaxes from washington, DC / 06.09.06

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Very tasty. I've had versions of this salad at a vietnamese restaurant where it's served rolled up in rice paper. A swell presentation for a buffet or picnic.

corpdeity from Cincinnati, OH / 06.03.06

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Refreshing summertime salad! I marinated and grilled a pork tenderloin instead of the butt, wonderful marinade. I loved the freshness of the herbs and dressing. I wasn't fond of the carrots and will only use half a an english cucumber next time.

A Cook from Boston, MA / 06.01.06

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Refreshing summertime salad! I marinated and grilled a pork tenderloin instead of the butt. Great combination of fresh herbs and the marinade and the dressing were delicious. One thing--I didn't care for the carrots in this recipe and only needed half of one english cucumber.